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🍽️ Poached Salmon on Crispy Potato Pancakes with Fresh Salsa

407 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 4 salmon fillets (approx. 120 g each)
• 200 g cherry tomatoes
• 1 handful coriander leaves
• 2 red chili peppers
• 1 splash lime juice
• salt
• pepper
• 1 avocado
• 300 g mostly waxy potatoes
• salt
• pepper
• nutmeg
• 2 tbsp sunflower oil

Instructions

1. 1. Wash the lemon under hot water.
2. 2. Cut the lemon in half.
3. 3. Pour about 400 milliliters of water into a pot.
4. 4. Add the peppercorns and coriander seeds to the water.
5. 5. Bring the liquid to a boil.
6. 6. Reduce the heat so that the liquid simmers gently.
7. 7. Rinse the salmon briefly with water.
8. 8. Place the salmon into the hot liquid.
9. 9. Poach the salmon at about 80 degrees Celsius for 10 to 15 minutes.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes in half.
12. 12. Rinse the coriander leaves.
13. 13. Shake the coriander leaves dry.
14. 14. Finely chop the coriander leaves.
15. 15. Wash the chili peppers.
16. 16. Slice the chili peppers into rings.
17. 17. Peel the avocado.
18. 18. Cut the avocado in half.
19. 19. Remove the pit of the avocado.
20. 20. Dice the flesh of the avocado.
21. 21. Place the tomato halves in a bowl.
22. 22. Add the chili rings to the bowl.
23. 23. Add the chopped coriander leaves to the bowl.
24. 24. Squeeze the juice of the lemon halves over the mixture.
25. 25. Season the salsa with salt to taste.
26. 26. Season the salsa with pepper to taste.
27. 27. Peel the potatoes.
28. 28. Wash the potatoes.
29. 29. Grate the potatoes finely.
30. 30. Place the grated potatoes in a kitchen towel.
31. 31. Squeeze the juice out of the potatoes in the towel well.
32. 32. Catch the draining potato juice in a container.
33. 33. Let the potato mixture sit briefly.
34. 34. Pour off the clear water from the settled juice.
35. 35. Mix the settled starch back into the potatoes.
36. 36. Season the potato mixture with salt.
37. 37. Season the potato mixture with pepper.
38. 38. Season the potato mixture with nutmeg.
39. 39. Take four portions of the potato mixture.
40. 40. Heat oil in a large non-stick frying pan.
41. 41. Place the potato mounds in the hot pan.
42. 42. Flatten the mounds.
43. 43. Fry the potato pancakes slowly over medium heat for 3 to 4 minutes.
44. 44. Flip the potato pancakes when they are golden brown.
45. 45. Fry the potato pancakes for another 3 to 4 minutes until done.
46. 46. Remove the salmon from the liquid.
47. 47. Let the salmon drain.
48. 48. Place the finished potato pancakes on plates.
49. 49. Place the salsa on the potato pancakes.
50. 50. Place the drained salmon on the salsa.
51. 51. Lightly salt the salmon.
52. 52. Lightly pepper the salmon.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 407
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 16 g